Rasam (pepper water soup)

Serves 2
Oil- 1 tablespoon
Mustard seeds- 1/4 teaspoon
Cumin seed-1/4 teaspoon
Curry leaves –few
Crushed black pepper- ¼ teaspoon
Chopped garlic- 1 teaspoon
Chopped ginger- 1 teaspoon
Dry red chilli- 2
Tamarind pulp- 2 teaspoons
Chopped roma tomatoes-1 cup
Water- 4 cups
Salt to taste
Chopped cilantro- 2 tablespoons
Mix tamarind pulp, tomatoes, salt and water. Heat oil in a pan. Add ingredients 1 to 8 and let them roast for a minute. Add the tamarind water mixture and cover with a lid. Let it come to a boil and simmer for 5 minutes. Garnish with chopped cilantro and serve hot.

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